Easter is just around the corner, which means the spiced variety of bun (and cheese) will be flying off the shelves in no time. Here’s Chef Noel favourite go-to bun recipe, lightly spiced with a blend of nutmeg, cinnamon and mixed spice with a note of stout, and studded with fruits.

Liquid Ingredients

2 tbsp melted margarine
1 cup Guinness stout
2 tsp vanilla extract
1 tsp browning
1 medium egg (beaten)
1 tsp Molasses (optional)

Dried Ingredients

1 1/2 cups dark sugar
3 cups all-purpose flour
1 tbsp nutmeg
1/2 tsp salt
2 tsp cinnamon powder
4 tsp baking powder
1 tsp mixed spice


2 oz glace mix (mixed peel)
2 oz raisins, soaked in water
6 glace cherries to top bun


Preheat oven to 150ºC/300ºF. Grease a loaf pan with baking spray or margarine; set aside. In a large mixing bowl, beat eggs until foamy, add vanilla, molasses (if use) browning, stout, melted butter and sugar, mix until the granules dissolve.

Then, in a large mixing bowl, combine all dry ingredients with fruits (leave some for the top), slowly add liquid to dry ingredients and stir thoroughly to combine. Pour batter into a greased loaf pan half-way leaving room for bun to rise (top with cherries, if desired). Bake in preheated oven for 1 hour and 15 minutes, or until a skewer inserted comes out clean. Glaze and leave to cool before slicing. When cool, serve with slices of cheese.


Combine 2 tablespoons honey with 1 tablespoon melted butter and bring to a boil. Use a pastry brush to apply over the surface of the bun.

Prep time: 15 mins
Cook time: 1hour 15 mins
Total time: 1 hour 30 mins